Hunan chili chicken

Yield: 1 Servings

Measure Ingredient
1 pounds Boneless chicken breast; cut into shreds
1 Egg white
1 tablespoon Dry sherry
1 tablespoon Cornstarch
2 cups Vegetable oil
2 teaspoons Finely chopped garlic
1½ tablespoon Yellow bean paste
2 teaspoons Sugar
1 tablespoon Soy sauce
1 tablespoon Tomato paste
1 teaspoon Red chili oil
2 teaspoons Chili sauce or chili paste with garlic
1 tablespoon Dry sherry
2 teaspoons Cornstarch blended with
1½ tablespoon Water
1 medium Sized red bell pepper
1 medium Sized green bell pepper





Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Make up cornstarch mixture and set aside. Cut and reserve bell pepper pieces. Heat 1½ cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok.

When hot, add the sauce mixture and stir together over medium heat for 30 seconds to 1 minute, until bubbly. Return chicken pieces to wok and toss until warmed through. Add cornstarch mixture and stir until sauce thickens.

Add the bell pepper pieces, stirring and coating with sauce, cooking for about 1 minute. Serve.

Based upon a recipe for Hunan Chili Squid in The New Chinese Cooking School by Kenneth Lo Posted to r.f.r by: riacmt@... (Carol Miller-Tutzauer)

NOTES : MC formatted by Holly Butman Recipe by: Kenneth Lo

Posted to MC-Recipe Digest V1 #772 by Holly Butman <butma001@...> on Sep 05, 1997

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